Scrape and wash the pompano well; fillet it and split in halves;
cut pieces about four inches around. Then cook them six minutes
in oven — covered — with some sherry, pepper, and salt. Cover with
a white cream sauce flavored with lemon✪ Glazed Pompano a la Waldorf. Sprinkle with parsley.
Arrange on a spinach foundation with lobster sauce in the centre.
Garnish with parsley and lobster claws all around and one raised in
between each piece. Serve for lunch or supper.
82
THE SWEDISH, FRENCH,. AMERICAN COOK BOOK
Coquille of Pompano with Crab a la Bearnaise
Coquille de Pompano au Crabe, a la Bearnaise
Scrape and wash the pompano well; fillet it and cut round pieces
about three inches around and one and a half inches across; put
on a buttered pan with sherry, pepper, and salt; cook in oven for
about six to eight minutes. In the meantime, have some shells
well hot; put a piece of pompano in each shell; cover with a thick
bearnaise sauce; put in oven a second; cut long strips of truffles;
put a cross of the truffles on each. Put around the pompano in
each shell two teaspoons of hot crab meat✪ Coquille of Pompano with Crab a la Bearnaise that is seasoned with
pepper, salt, onion juice, and melted butter. Garnish the platter
with the crab claws all around and parsley. Serve for lunch or
supper.
Pompano Chops ( Cotelettes de Pompano ) a la Signora
Scrape and wash the pompano well; fillet it; split in half, spread
out quite thin; cut and form in small individual cutlets in the shape
of a chop, all same size; put them on a buttered pan; decorate with
mousse from striped bass all around the edge with a fancy tube,
and a dot in the centre. Stick little specks of truffle on top of
decoration all around and a diamond of truffle on top of dot in the
centre. Put some sherry in the pan; cook in oven for about eight
to ten minutes — well covered. Serve on a foundation of spinach,
one resting on top of the other — put a paper frill in each of the
chops — with a hollandaise sauce in the centre. Garnish wdth
parsley. Fish entree for dinner or luncheon.
Fried Fillets of Pompano ( Filets de Pompano frits) a la Tartare
Scrape and wash the pompano well; fillet it; split in halves; cut
about four inches long and two inches wide; roll; sprinkle with
pepper and salt; dip in egg and bread crumbs; fry in very hot fat.
While frying, sprinkle again with salt and pepper. Leave it on
a platter in the oven for a few minutes until ready to serve. Ar¬
range on a paper doily or napkin, one on top of the other (in the
same way as croquettes). Garnish with lemons and parsley.
Serve with tartare sauce for lunch, dinner, or supper.
Fillet of Pompano with Tomatoes a la Gimo
Filet de Pompano aux Tomates, a la Gimo
Scrape and wash the pompano well; fillet it; split in halves; cut
about four inches long and two inches wide; roll; put on a buttered
pan; sprinkle with pepper and salt; put some sherry into the pan
with a tight cover and cook in oven for about eight to ten minutes.
When cooked, cover with a clear tomato glaze and sprinkle with
fine-chopped parsley. Serve on a foundation of spinach with a
hollandaise sauce in the centre. Garnish with pieces of lemon✪ Fillet of Pompano with Tomatoes a la Gimo and
parsley. Fish dish for dinner.
Fillet of Pompano ( Filet de Pompano) a la Newbourg ✪ Fillet of Pompano a la Newbourg
Page 119 · 6 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scrape and wash the pompano well; fillet it and split in halves; cut pieces about four inches around. Then cook them six minutes in oven — covered — with some sherry, pepper, and salt. Cover with a white cream sauce flavored with lemon. Sprinkle with parsley. Arrange on a spinach foundation with lobster sauce in the centre. Garnish with parsley and lobster claws all around and one raised in between each piece. Serve for lunch or supper.
Coquille of Pompano with Crab a la Bearnaise
Coquille de Pompano au Crabe, a la Bearnaise
Scrape and wash the pompano well; fillet it and cut round pieces about three inches around and one and a half inches across; put on a buttered pan with sherry, pepper, and salt; cook in oven for about six to eight minutes. In the meantime, have some shells well hot; put a piece of pompano in each shell; cover with a thick bearnaise sauce; put in oven a second; cut long strips of truffles; put a cross of the truffles on each. Put around the pompano in each shell two teaspoons of hot crab meat that is seasoned with pepper, salt, onion juice, and melted butter. Garnish the platter with the crab claws all around and parsley. Serve for lunch or supper.
Pompano Chops ( Cotelettes de Pompano ) a la Signora
Scrape and wash the pompano well; fillet it; split in half, spread out quite thin; cut and form in small individual cutlets in the shape of a chop, all same size; put them on a buttered pan; decorate with mousse from striped bass all around the edge with a fancy tube, and a dot in the centre. Stick little specks of truffle on top of decoration all around and a diamond of truffle on top of dot in the centre. Put some sherry in the pan; cook in oven for about eight to ten minutes — well covered. Serve on a foundation of spinach, one resting on top of the other — put a paper frill in each of the chops — with a hollandaise sauce in the centre. Garnish with parsley. Fish entree for dinner or luncheon.
Fried Fillets of Pompano ( Filets de Pompano frits) a la Tartare
Scrape and wash the pompano well; fillet it; split in halves; cut about four inches long and two inches wide; roll; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Leave it on a platter in the oven for a few minutes until ready to serve. Arrange on a paper doily or napkin, one on top of the other (in the same way as croquettes). Garnish with lemons and parsley. Serve with tartare sauce for lunch, dinner, or supper.
Fillet of Pompano with Tomatoes a la Gimo Filet de Pompano aux Tomates, a la Gimo
Scrape and wash the pompano well; fillet it; split in halves; cut about four inches long and two inches wide; roll; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan
with a tight cover and cook in oven for about eight to ten minutes. When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley. Serve on a foundation of spinach with a hollandaise sauce in the centre. Garnish with pieces of lemon and parsley. Fish dish for dinner.
Fillet of Pompano ( Filet de Pompano) a la Newbourg
Records on this page
Glazed Pompano a la WaldorfCoquille of Pompano with Crab a la BearnaiseFried Fillets of Pompano a la TartarePompano Chops a la SignoraFillet of Pompano with Tomatoes a la GimoFillet of Pompano a la Newbourg